This recipe always reminds me of my dad. I will never forget the time I won over my very fussy father with a bowl of this soup. As a non-veggie eater, he was sceptical the first time I served it to him, but ended up loving it – and would from then on request it every time he came to visit.

Ingredients

Quantity

Ingredient

2 tablespoons

olive oil

1

onion, peeled and roughly chopped

1

carrot, peeled and roughly chopped

3 tablespoons

red thai curry paste

1kg

pumpkin, peeled and roughly chopped

1 litre

vegetable stock

250g

dried red lentils

400ml

organic coconut cream

handful

roughly chopped coriander

Method

Heat the olive oil in a large saucepan over medium heat and fry the onion and carrot for a few minutes. Add the curry paste and pumpkin and fry for a further 2–3 minutes.

Pour in the stock and lentils, bring to the boil, then reduce the heat and let simmer for 20–25 minutes, or until the pumpkin and lentils are cooked. Remove from the heat and carefully purée with a hand-held blender.

Next, add the coconut cream and coriander and season generously with salt and pepper. If the texture is too thick, add some boiling water, then check the seasoning again.

This soup is even better the next day; it will keep in the fridge for up to 4 days.